Houston'S Grilled Artichokes With Remoulade - cooking recipe

Ingredients

Grilled Artichokes
2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
Remoulade
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste (optional)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Preparation

Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
Remoulade:
In a medium bowl, combine all the ingredients and mix well.
Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.